Tina's Greek Stuffed Peppers
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Orzo Pasta2 large
Garlic (cloves, chopped)680 g
Ground Lamb4.5 tsps
Oregano (dried)1 tbsp
Dried Basil1
Salt170 g
Tomato Paste (can)230 g
Crumbled Feta Cheese6 large
GreenDirections:
1
Bring a pot of lightly salted water to a boil over high heat
2
Cook the orzo in the boiling water uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes
3
Drain
4
Heat 2 tablespoons olive oil in a large skillet over medium high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 1 minute
5
Crumble the ground lamb into the mixture; season with the oregano, basil, and salt and pepper
6
Continue cooking until the lamb is completely browned, 7 to 10 minutes
7
Remove from heat
8
Stir the orzo, spinach, tomatoes, tomato paste, and feta cheese into the lamb mixture until evenly incorporated
9
Preheat oven to 400 degrees F (200 degrees C)
10
Evenly rub the outside of the bell peppers and the tops with 2 tablespoons olive oil
11
Season with salt and pepper
12
Arrange in a baking dish large enough to accommodate all of them standing upright
13
Fill the peppers with the lamb mixture and replace the tops
14
Bake in the preheated oven until the peppers begin to brown, 30 to 40 minutes